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Ingredientes
- 2/3 c. Sugar
- 1/8 tsp Cream of tartar
- 1 whl egg
- 1 x Egg yolk
- 8 ounce Sweet butter, slightly softened but still hard
- 1 sm 3 to 4 c. saucepan Candy thermometer Bi-therm or possibly Insta-read thermometer
Direcciones
- In small saucepan, combine sugar with 1/3 c. water, and cream of tartar. Stir to wet sugar. Cover and bring to a simmer over medium heat. Simmer, covered, without stirring, for about 1 minute to dissolve sugar. Uncover and wash down the sides of the saucepan with a wet pastry brush. Cook till syrup registers 242 degrees (the upper end of the soft-ball stage) on a candy thermometer. Or possibly cook till you can blow a bubble (resembling a soap bubble) by dipping a slotted spoon into the syrup, holding it up, and blowing gently but steadily through it.
- Meanwhile, in a heatproof, stovetop-safe bowl (a stainless steel electric mixer bowl is ideal, otherwise a stainless steel bowl suitable for using with a hand held electric mixer) beat Large eggs till pale and thick; set aside. Just before syrup reaches 242 degrees, begin beating Large eggs again on medium speed. When the syrup is ready, remove it from the heat and pour it in a thin steady stream over the Large eggs, beating constantly. To avoid splashing warm syrup on yourself or possibly all around the sides of the bowl, pour it next to the beaters. Stop beating and place mix on the stove over medium heat. Cook, stirring constantly with a whisk (to avoid scrambling the Large eggs) till mix registers at least 160 degrees on insta-read thermometer, about 3-4 min. Remove from heat and continue beating with an electric mixer till mix cools to room temperature.
- Divide butter into 1-Tbsp. sized lumps. Add in butter, a few pcs at a time, continuing to beat till mix is smooth and spreadable.
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